Pasta al Pesto alla Genovese

Pesto is one of those Italian ingredients that has become part of the international pantry, along with balsamic vinegar, pasta, and a few others. Its origins lie deep in the heart of maritime Genova, and it was used as a condiment for one or two shapes of handmade pasta; either the curly little trofie pasta or the long flat ribbons called trenette. In either case, the traditional way of cooking and serving this dish is to cook one-third cubed boiled potatoes, one-third green beans, and one-